The Punk Rock Foodie: The Murder Wolf Stuffed Pork Chop


LOS ANGELES, June 22, 2014 — What do you do when you want to eat pork chops, but you also feel like bacon and maybe some ribs? You get yourself some asparagus, of course. The Murder Wolf Stuffed Pork Chops incorporate all of these and cheese too to make a Worth, Illinois classic. Chef Brian Rinehardt takes Punk Rock Foodie on a tour of stuffed pork heaven and shows you how to make this exceptional dish that Patrick Bateman called a, “playful, but mysterious little dish.”



Pork Chops


Pork Ribs

Chihuahua Cheese

Provolone Cheese

Bread Crumbs




Garlic Powder

Chili Powder

Parmesan Cheese



Cook bacon and grill ribs ahead of time, using your favorite barbecue sauce.

Preheat oven to 350 degrees.

Slice into the pork chops creating a pocket. Stuff the pork chop with bacon, rib meat and chihuahua cheese. Bake in the oven for ten minutes, then flip and bake for another ten minutes. Make sure the pork is cooked thoroughly.


While baking the pork chops, grill the asparagus in a pan with olive oil and salt.

When pork chops are done, top them with the grilled asparagus, provolone cheese, chili powder, Parmesan cheese, and garlic powder. Place in oven until cheese on top is melted.

Recipe by Brian Rinehardt. The Punk Rock Foodie brand was created by the genius of Xander Tee.

Kevin J. Wells is the Sports Editor for Communities Digital News. He also writes about Major League Baseball, punk rock music and food. Kevin plays guitar in the Los Angeles punk band Emmer Effer. Follow him on Twitter @WellsOnBaseball

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  • Elizabeth Frantes

    Punk rock died a natural death in the 80s. Using that to describe some foodie nonsense is bollocks. It’s like calling yourself a hippie when you work for the IRS.